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If you enjoy your lemon treats super tart and with a full-on lemon flavor, then Tartine’s Lemon Bars are for you! Make this and fall in love!
So I decided to make something that reminded me of one of my favorite bakeries ever, just because I’ve been missing it so much. After visiting Tartine Bakeryfor the first time last year, I fell in love. The US is very far from my home country so it’s not really practical for me to fly there that often, so I decided to do the next best thing: BUY TARTINE BAKERY’S COOKBOOK. Clever of me, I know. 🙃
The first recipe I decided to make is something I have been wanting to eat for a while now, but thanks to my pickiness I haven’t been able to indulge. Somehow I knew that if I went Tartine–style on it, it would be absolutely perfect. And Tartine’s Lemon Bars were EVERYTHING I wanted them to be.
It’s hard to find lemon bars that fit into my specifications, but now I realize the best route is to test recipes on my own and find gems I want to keep. Tartine’s Lemon Bars are definitely keepers in my book. They are in no way subdued, and they’re not the sort that just carries a lemon essence. They are the real deal. They are the sort that makes you pucker up. They announce their presence with a bang to wake up your tastebuds.
In short, these are totally my kind of lemon treat!
My first introduction to Tartine’s lemon pastries was by way of their heavenly Lemon Cream Pie. (Next thing to make on my list!) After that experience, I had the feeling Tartine Bakery knew exactly how I liked my lemon desserts– tart with a bright lemon punch, and with just enough sweetness so as not to make you lose sight of the sour.
If you’re like me and you always feel disappointed when something labeled ‘lemon’ has only a whiff of the flavor, then Tartine’s lemon bars are for you. They are not for the faint-hearted lemon-lover, so I guess the lemony-ness of this treat has disadvantages too for those who prefer something lighter.
Nonetheless, I really love how this comes together so easily. When you pour the lemon filling over the top of the buttery crust while it’s hot, they fuse together seamlessly and almost look like a one layer bar. Taste-wise, the lemon part is obviously more dominant, but the crust helps add this sort of rich buttery undertone to the treat.
But let’s face it… I’m here for the lemon. And I hope you are too.
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If you enjoy your lemon treats super tart and with a full-on lemon flavor, then this my friends is the lemon bar recipe for you!
Makes one 6x6-inch pan
Ingredients
For the crust
- ¼ cup confectioner’s sugar
- ½ + ¼ cups all-purpose flour
- 6 Tablespoons 3/4 stick unsalted butter, at room temperature
For the filling
- ¼ cup all-purpose flour
- 1 1/8 cups sugar
- ½ cup + 1 tablespoon lemon juice, from about 3 to 4 lemons
- lemon zest, grated from 1/2 lemon
- 3 large whole eggs
- Pinch of salt
- Confectioners’ sugar, for dusting
Instructions
Make the crust
1. Preheat the oven to 350°F (180°C). Butter a 6x6-inch baking pan.
2. In a medium bowl, sift together confectioner’s sugar and flour. Using your hands, work the butter into the dry mixture until a smooth dough forms.
3. Transfer the dough into the prepared pan and press evenly onto the bottom. You should get about a 1/4-inch thick crust. You can even out the crust using the flat bottom of any type of cup if you wish.
4. Line the crust with parchment paper and add pie weights on top. Bake until the crust turns an even deep golden brown, about 25 to 30 minutes. Check the crust during the 20-minute mark. If it doesn't seem to be browning, remove the pie weights during the last 5 to 10 minutes of baking.
While the crust is baking, make the filling
5. In a large mixing bowl, sift in the flour. Add the sugar and whisk until blended. Add the lemon juice and zest, then stir until the sugar is dissolved.
6. In a separate smaller mixing bowl, whisk the eggs with the salt. Add the eggs to the lemon juice mixture and whisk until well combined.
7. Once the crust is ready, pull out the oven rack the pan is on. Remove the pie weights first if you haven't yet, then pour the filling directly onto the hot crust. (This way your filling and crust won't separate from each other.)
8. Reduce the oven temperature to 300°F (150°C) and bake just until the center of the custard is no longer wobbly, 30 to 40 minutes. Start checking during the 30 minute mark! Let cool completely on a wire rock, then cover and chill in the fridge before cutting.
9. Once cold, use a sharp knife to cut into squares in your desired size and number. You can also dust the tops with confectioner’s sugar before baking. Lemon tarts will keep in an airtight container in the refrigerator for up to 4 days.
Notes
I halved the original recipe to make a smaller pan of lemon bars, but if you're as in love with lemon as we are over here, I highly suggest making the full recipe. Note that the original recipe uses 6 large whole eggs PLUS 1 large egg yolk in the filling.
Adapted from Tartine Bakery Cookbook by Elisabeth M. Prueitt & Chad Robertson
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FAQs
Ingredients. Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt.
Why do my lemon bars have a crust on top? ›
The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.
Why did my lemon bars crack? ›
Don't Over-Bake.
If you leave them in the oven too long, it can cause your bars to crack. The surface of your lemon bars should have small bubble holes, but not large cracks.
What is the trick to cutting lemon bars? ›
To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar.
How do you keep powdered sugar from melting on lemon bars? ›
To Keep Powdered Sugar from Melting, Add Cornstarch
So go slow and be conservative with the amount of cornstarch you add. A good rule of thumb is 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar used.
How do you thicken lemon filling? ›
To make a thicker curd, you can also add another egg yolk to the recipe, or a teaspoon of cornflour mixed into a tablespoon of water and cook until thickened. How to thin lemon curd? You can make lemon curd thinner by adding more juice, or reducing the amount of egg.
Why did my lemon bars turn out upside down? ›
Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).
Why do my lemon bars look like scrambled eggs? ›
Why do my lemon bars look like scrambled eggs? If your lemon bars look like scrambled eggs, it's because you've overcooked them. The key to perfect lemon bars is to cook them until the filling is set, but not too long. You want the filling to be firm but still have a little bit of jiggle to it when you shake the pan.
Why do my lemon bars smell eggy? ›
If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they're done.
Should lemon bars be refrigerated after baking? ›
Serving, Storing, and Freezing
Serving: Lemon bars are fine to keep out at room temperature for up to 6 hours or so. Storing: Store cooked lemon bars or leftovers in the refrigerator. Cover tightly with plastic wrap and store for up to 2 days. Make-Ahead: You can make lemon bars up to two days in advance.
Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).
How do you cut lemon bars without sticking to the knife? ›
Prepare your chef's knife for cutting by coating with cooking spray and then wiping it clean with a paper towel. This step will help prevent the knife from sticking to the bars as you cut.
How many bars in a 9x13 pan? ›
You will get6 bars with a little extra space for a sample for the cook, to taste for quality control. If 9" seem too long , cut in half and you will have a nice dozen. I spray my pans with oil so the food slips out easily, and I start by cutting the food in half; cut the halves in half; and so on.
Can you freeze lemon bars successfully? ›
Can you freeze classic lemon bars? Yes, lemon bars are very freezer-friendly and even taste divine straight out of the freezer. Thaw overnight in the refrigerator to get that creamy texture.
What knife is best for cutting lemon bars? ›
A "hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting." "Place the lemon bars into the freezer to chill for about 15 minutes before cutting." Cookie cutters may make more forgiving shapes, too.
What is the inside of a lemon slice? ›
It is generally divided into segments that contain elongated cells where water, carbohydrates, and citric acid accumulate, known as the juice sacs. Each slice contains hundreds of sacs, and occasionally there may be a seed.
What is the white stuff in lemon juice? ›
Basically, its the white stuff inside the lemon. It is likely a combination of placenta, vesicle, endocarp, and possibly some mesocarp. Little tiny bits of lemon. Many commercial juice preparers will include the zest ground very fine as it has a lot of oil and flavour.
Is there a lemon bar mix? ›
Franco's Lemon Bar Mix has been served in the finest bars, restaurants and hotels Around the World for over 30 years. Distributed in over 40 countries. One of the most recognized brands In the World.
Why do lemon bars taste metallic? ›
Don't bake in aluminum foil or directly in an aluminum pan. Aluminum will react with the acidic lemon juice and give the bars a metallic taste and can even affect the color. For a softer (but still not soggy!) crust, bake for only 15 minutes and edges are not golden brown.
